Ingredients
Malt ganache
Whipped milk chocolate ganache
Decorations
Method
Malt ganache
1.Preheat oven to 180°C/350°F. Line 15 holes of two 12 hole (⅓ cup/80ml) muffin pans with paper cases.
2.Beat butter, sugar, eggs, milk and sifted flours and cocoa in medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
4.To make whipped milk chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy.
5.Spoon ganache into large piping bag fitted with a large fluted tube. Pipe generous swirls of ganache onto cold cakes; decorate with Maltesers, M&M’s, gold cachous and edible glitter.
Edible glitter is available from cake decorating supply stores.
Note
